It is unequivocally Village Cru in quality – no real surprise given that its vines are adjacent to Puligny-Village. As I mentioned, you can splash the cash on a Premier Cru white if you wish, but do not ignore the 2017 Bourgogne Blanc Les Femelottes. Yet they are not challenging or pretentious and give much sensory pleasure. These wines are very pure, terroir-driven and focused. Chavy-Chouet has built a loyal following here in the UK and I can understand why. It is always a pleasure to discover a producer who has skimmed under your Burgundy radar for some time. We try to keep as much natural CO2 as possible.” We press the fruit for two hours, with a 24-hour debourbage, and then ferment in barrel using natural yeast, a maximum of 20% new oak for between 9 and 12 months, with no lees stirring and a light filtration before bottling. This year we approached half the vineyard organically, but when the pressure became too high, we switched back and used spray. We have three or four people working full-time and we work in a classical way - lutte raisonée and ploughing in the vineyard. Now we have 15 hectares, mostly old vines located in five villages, producing around 90,000 bottles, of which around 90% is exported. I already had a good network and so we started to bottle everything and develop exports. I started at the domaine in 2006 when we were still selling off grapes. It was my own father, Hubert, who started bottling his own wine when he married his wife from Pommard and bought this house in Meursault. Back then, he sold the wines to Bouchard Père. Chavy comes from Puligny-Montrachet, and his wife was part of the Ropiteau family in Meursault.
“The holdings come from two sides of my grandfather’s family. Before tasting through the 2017s, which had all been bottled, I asked about the background of the domaine. He worked abroad in various countries including South Africa and Greece before taking over Chavy-Chouet at the age of just 22. Chavy is a young and confident guy, very media-savvy, which is uncommon in Burgundy. When I was noticed loitering outside, the gates finally opened and Romaric Chavy informed me that they do without a doorbell because they have so many visitors.
It was so damn delicious that I ordered another and emailed winemaker Romaric Chavy that I must visit pronto.Īrriving at the gates, I noticed that there was no doorbell or knocker. My precious Pauillac corked, I ordered a bottle of 2015 Bourgogne Les Femelottes from Chavy-Chouet at Brat restaurant in London. "A corked bottle of 1983 Pichon-Lalande led to my inaugural visit to this Meursault domaine. The group must guess the appellation and the vintage of wines being poured from magnums.a tough job, but somebody has to do it. The wines are put into barrels using gravity and intervention is kept to a minimum.Ī group from Kysela visits Chavy-Chouet in January each year, carrying on a tradition of tasting from barrels, then bottles, and then finishing with some mystery wines. The set-up allows Romaric to work hand-in-hand with nature and meet his high demands for quality. The winery covers 1,300 square meters, including 800 square meters of cellars, and is a mix of ancient and ultra-modern. Following his father’s methods, Romaric does not fine or filter his wines, instead allowed their purity to shine through. Romaric uses Gillet as his cooper, who blends oak from Nevers, Limousin and Allier forests.
The vineyard is divided into 70 parcels planted to vines that are 40 years old or more. After six years at a specialist winemaking school and with plenty of experience in winegrowing and vinification around the world under his belt, Romaric has given the estate a makeover, and he follows an approach that combines rigor, tradition, and innovation.Ĭhavy-Chouet is a 15 hectare-domaine (37 acres) that produces wine from 14 A.O.C.'s (80% White, 20% Red). Romaric has become a smart vigneron with a natural talent for winemaking. Hubert, who was known not only for his winemaking but also for his charisma, was able to train Romaric for a few years before his passing in early 2014. The Ropiteau family (on his mother's side) is the oldest one in Meursault. Chavy-Chouet is one of the oldest families in Puligny-Montrachet. Romaric learned from his father, Hubert Chavy, who founded the winery in 1982. Owner Romaric Chavy, who took over the estate in 2014, is the eighth generation to make wine in his family.
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